Now that Autumn has rolled around, there's a whole new array of yummy vegetables that are now in season. Sure, people get excited about the summer veg, but Autumn produce is just as healthy and delicious. It's actually shown that vegetables in the calciferous family (cauliflower, cabbage) offer a compound known as glucosinolates, which is said to have cancer-fighting properties! Pretty incredible, right? There are so many delicious autumn vegetables, and all of these options can lead to some truly delicious seasonal dishes, but we'll talk about that later.
Buying local seasonal produce is highly recommended, as you're not only helping your local farmers, you're also potentially reducing our carbon footprint, as shipping produce can take quite a toll on the environment. When buying local produce, there's actually the possibility that you're getting more nutritious fruits and veg. Those are just some of the reasons why you should look into getting local seasonal produce!
To find out the best that Autumn has to offer, here is the list of vegetables that are currently in season this Autumn;
Beans
Cabbage
Buk choy
Chinese cabbage
Pak choy
Brussels sprouts
Cauliflower
Leek
Lettuce
Potatoes
Avocados
Broccoli
Capsicum
Mushrooms
Fennel
Eggplant
Onions
Carrots
Sweet corn
Zucchini
Tomatoes
Parsnip
Turnip
Spinach
Sweet potato
Cucumber
Pumpkin
As you can see, there's lots of tasty vegetable just ripe for the taking, but we need to know what to do with it all! There's lots of seasonal recipes all over the internet, and we picked out some of our favourites down below. Be sure to check them out and give them a shot yourself! You might even find your new favourite dish.
Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans.
Enjoy this stunning autumn salad as a side dish at a dinner party. It features carrots, courgette, broccoli, tomatoes and olives in a lovely saffron dressing.
Rustle up this veggie-friendly salad platter with a green chilli romesco. You can make the labneh a day or so ahead and keep it covered in the fridge. (just swap the Greek yoghurt for a vegan version, we recommend Alpro Greek Style )
Images from the recipes linked above or stock images. Soul Food Kitchen does not own any of the above images.